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Berry Parfait And Spaghetti Pesto Fritatta

CaitlinCooks's picture
Ingredients
  Sweetened coconut 1 Cup (16 tbs), grated (For berry parfait)
  Almond 1 Cup (16 tbs), halved (For berry parfait)
  Cream wheat/Granola 1 1⁄2 Cup (24 tbs) (cranberry cereal for berry parfait)
  Any vegetable oil 1 Tablespoon (For berry parfait)
  Honey 2 Tablespoon (For berry parfait)
  Strawberry yogurt 300 Gram (For berry parfait)
  Raspberry simple syrup 3 Tablespoon (For berry parfait)
  Strawberry 1⁄2 Cup (8 tbs), sliced (For berry parfait)
  Raspberry 1⁄2 Cup (8 tbs) (For berry parfait)
  Olive oil 2 Tablespoon (For spaghetti pesto frittata)
  Leftover cooked spaghetti 250 Gram (spaghetti cooked with cherry tomatoes and pesto for spaghetti pesto frittata)
  Egg 4 (For spaghetti pesto frittata)
  Green bell pepper 1⁄4 Teaspoon (For spaghetti pesto frittata)
  Whole milk 2 Tablespoon (For spaghetti pesto frittata)
  Regular salt 1⁄4 Teaspoon (For spaghetti pesto frittata)
  Parsley 1 Teaspoon, finely chopped (Garnish for spaghetti pesto frittata)
Directions

MAKING
1. For berry parfait, on a baking sheet put coconut, almond, and cereal.
2. Rub oil on your hand, and then mix the ingredients.
3. Drizzle honey on it, and mix them together.
4. Place cereal mixture in oven for 15 min.
5. In a bowl, combine strawberry yogurt and raspberry simple syrup. Mix.
6. In a long glass layer toasted cereal, yogurt mixture, strawberry slices, and raspberry.
7. For spaghetti pesto frittata, in a skillet, heat olive oil. Add leftover spaghetti and cook until crisp.
8. In a bowl, beat egg with salt pepper and milk.
9. Pour egg mixture over pasta. Scrape sides, and cook until done.

SERVING
10. Serve spaghetti pesto frittata with parsley garnish, and berry parfait.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Breakfast
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes

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Average: 3.8 (4 votes)